Ingredients
1 tablespoon almond flakes
3 tablespoons vegetable oil
1" cassia bark / cinnamon stick
3 cardamom pods
1/2 large brown/white onion sliced fine
1 teaspoon garlic paste
1/4 teaspoon ground pepper
3/4 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon salt
1/2 teaspoon mix powder / curry powder
1/4 teaspoon turmeric powder
1 teaspoon tomato puree
2 tablespoons coconut milk powder
2 tablespoons ground almonds
1 tablespoon sugar
200g thinly sliced meat - chicken / lamb
1 tablespoon raisins or sultanas
250 millilitres water
50g coconut block
100ml cream single
1/4 cup fresh/chopped coriander for decoration
Method
1. start by toasting the almonds in a medium heat pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end
2. heat the oil in a pan on low to medium and add the cassia bark, cardamom pods and onion and fry for about 7 minutes until golden. Don't rush this part, you want nice caramelized onions not burnt dry ones
3. add the garlic and fry for a further 30-60 seconds until the bitter smell disappears
4. add the tomato puree, pepper, cumin, coriander, salt, mix powder, turmeric, coconut powder, ground almonds and sugar. Stir well and add 1/4 of the boiling water to ensure it doesn't stick.
5. add the meat, coat and fry for a minute then add 1/2 of the remaining water and continue to reduce for a couple of minutes before adding the remaining water
6. add the raisins and coconut block, stir through then add the cream to the top and allow it to warm through before stirring through and allow to simmer for 4-5 minutes until the sauce reaches your desired consistency and the meat is cooked through. You only need to stir if the dish looks like it's about to burn
7. it's fine to add extra water if it's looking a little thick. I would suggest around 50ml at a time. 8. serve topped with the toasted almonds and sprinkled with the chopped coriander